Dessert Madeleine Small Cake

https://cuisinedaubery.com/recipe/marbled-madeleines/

Marbled Madeleines

Share:
Facebook E-mail
Jump to Recipe French Version Pdf Version
Print Recipe, with photos Print Recipe, no photos

  Search Recipes

 Subscribe to the Newsletter

I had to temporarily give up on including a newsletter on the blog. Too many emails are being filtered into spam folders and fail to reach their destination. I therefore recommend subscribing to my Instagram or Facebook pages to stay updated on the latest recipes.
https://www.instagram.com/cuisinedaubery
http://www.facebook.com/cuisinedaubery

Delicious marbled madeleines, where rich chocolate meets fragrant vanilla for a treat that's as delightful to look at as it is to taste!

FX (François-xavier)

About this recipe

Today I am showing you my recipe of marbled madeleines

All madeleines recipes are HERE

Marbled Madeleines

These marbled madeleines are irresistibly charming and unique, combining the best of both worlds with their rich chocolate and fragrant vanilla flavors

Not only do they look stunning, but they also taste divine!

Marbled MadeleinesMarbled Madeleines

Origin of the recipe

We do not know for sure the exact origin of this small cake, but what we know:

● We found shell shape molds in Pompei

● One legend pretends that a young girl called Madeleine served cakes to the Saint-Jacques pilgrims in Spain

● The great cook Antonin Carême gave this cake its name "Madeleine"

Marbled MadeleinesMarbled Madeleines

● The madeleine was apparently born in a French town "Commercy"

● The Commercy madeleine became popular starting in the years 1810

● The expression "madeleine de Proust" refers to a famous passage from Marcel Proust's novel "À la recherche du temps perdu," published in the early 20th century. In this passage, the narrator dips a madeleine into a cup of tea, and this experience evokes a buried memory of his childhood, triggering a cascade of memories and emotions linked to his past. The expression has become a symbol of involuntary memory.

Marbled MadeleinesMarbled Madeleines

Marbled Madeleines

Skill: Easy Level Cuisine: French Cuisine Courses: Dessert, Madeleine, Small Cake, 
Ingredients

  • For 24 Madeleines

  •   ¾ Cup Butter (180 grams)
  •   4 Eggs. ½ Cup or 200 grams
  •   ½ Cup Sugar (100 grams)
  •   4 Tablespoons Vanilla Sugar (50 grams). For the recipe, see HERE
  •   1 Vanilla Bean
  •   2 Tablespoons Honey (50 grams)
  •   4 Tablespoons Milk (50 grams)
  •   1 ⅓ Cup Flour (200 grams)
  •   ½ Cup Corn Starch (50 grams)
  •   1 teaspoon Baking Powder (7 grams)
  • Chocolate Batter
  •   2 Tablespoons Cocoa Powder (12 grams)
  •   4 tablespoons of Milk

  • For 18 Madeleines

  •   ½ Cup Butter (135 grams)
  •   3 Eggs. ⅓ Cup or 150 grams
  •   ⅓ Cup Sugar (75 grams)
  •   3 Tablespoons Vanilla Sugar (37.5 grams). For the recipe, see HERE
  •   1 Vanilla Bean
  •   2 Tablespoons Honey (37.5 grams)
  •   3 Tablespoons Milk (37.5 grams)
  •   1 Cup Flour (150 grams)
  •   ⅓ Cup Corn Starch (37.5 grams)
  •   1 teaspoon Baking Powder (5.2 grams)
  • Chocolate Batter
  •   1 Tablespoon Cocoa Powder (9 grams)
  •   3 tablespoons of Milk

  • For 12 Madeleines

  •   ½ Cup Butter (90 grams)
  •   2 Eggs. ¼ Cup or 100 grams
  •   4 Tablespoons Sugar (50 grams)
  •   2 Tablespoons Vanilla Sugar (25 grams). For the recipe, see HERE
  •   1 Vanilla Bean
  •   1 Tablespoon Honey (25 grams)
  •   2 Tablespoons Milk (25 grams)
  •   ⅔ Cup Flour (100 grams)
  •   3 Tablespoons Corn Starch (25 grams)
  •   1 teaspoon Baking Powder (3.5 grams)
  • Chocolate Batter
  •   2 teaspoons Cocoa Powder (6 grams)
  •   2 tablespoons of Milk
    • You will need...
    #advertising, #affiliate, #Amazon
    Steps

    Here's the recipe video:

    https://www.youtube.com/watch?v=PM4pTdO2cIQ

    Stainless Steel Mixing BowlLarge Mixing Bowls, Stainless SteelDeBuyer WhiskWhisk Silicone CoatedSifter for BakingLarge Stainless Steel Fine Mesh StrainerMatfer Bourgeat Pastry BagsDisposable Pastry BagsPlain Pastry Tips Set, Stainless SteelWilton Offset SpatulaHeat Resistant GlovesRound Cooling RackNonstick Cooling Rack

    #advertising, #affiliate, #Amazon

    Hints

    Let's sum up : to make tasty and madeleines with a good shape :

    batter must rest 4H in the fridge,

    oven temperature must be quite hot, preheated 30 minutes,

    and batter must NOT be mixed before being poured into the pans.

    If with these pieces of advice you don't get the result you expect, start by changing brands of baking powder, flour, and try another recipe of madeleines that we have on my website

    Marbled Madeleines
    Result
    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Back To Top French Version Pdf Version
    Print Recipe, with photos Print Recipe, no photos
    Share:
    Facebook E-mail


     

    The other recipes for Madeleines

    French Madeleines Recipe

    All recipes for Small Cakes

    The Chocolate Cookies of the Ritz

    Marbled Madeleines

    French Brioche Beignets

    Brittany Cookies (palets Bretons)

    Lenôtre’s Pistachio Raspberry Cakes

    Thomas Keller’s Chocolate Bouchons (French brownie cakes)

    French Madeleines Recipe

    Thomas Keller’s Financiers (French Almond Cookies)

    Jacquy Pfeiffer’s Christmas Sablés Cookies

    The Canelé Recipe («Canelé de Bordeaux»)

    French Saint-Michel Cookies


    Leave a Comment

    :-(    

    :-P    

    :lol:    

    8-O    

    :-)    

    :-x    

    <3    

    ;-)    

    (Y)    

    :clap:    

    :love:    




    * Mandatory

    (not mandatory)

    Upload a photo (optional)



    If you upload the photo, you accept the terms and conditions : you are giving the photo, it will be stored on the public server, and will be displayed on the public page, a few days later. The photo can be modified (size and colors for instance)

    Anti bot verification (CAPTCHA)   * Mandatory

      

     
     

    Recipes by ingredient

    5 spice powder Almond extract Almond paste Almond powder Almonds Apple jam Apple liquor Apple syrup Apples Apricot Arugula salad Avocado Basil Basque sauce Bavarian mousse Beef Beef stock Berries confit Black currant Blackberry Blind baked shortcrust Bordelaise sauce Breadcrumbs Broccoli Brown sauce Brown sugar Bunch of cilantro Buttercream Buttermilk Calvados Candied lemon Candied orange Cantaloupe Caramel Cardamom Carrots Celery Cheese Cherry Chicken Chicken liver Chicken stock Chili pepper Chili powder Chipotle Chocolate Chocolate spread Chorizo Cilantro Cinnamon Cloves Coco milk Cocoa Powder Coconut Coconut cream Coconut mousse Coffee Cognac Coriander powder Corn Cream Cream of Tartar Crepes Crème fraiche Cumin Diced bacon Dry yeast Egg Whites Egg yolks Eggplants Eggs Espelette pepper Fennel Fenugreek Fermented milk Figs Fish Fish stock Fish stock French meringue Garlic Garlic powder Genoa bread Ginger Glucose Glucose powder Grand marnier Grand marnier ice cream Grapefruit Green onion Gumpaste Ham Ham hock Hazelnut flour Hazelnuts Heavy duty Cake Hoisin sauce Honey Ice cream Ice cream stabilizer Icing fondant Inverted sugar Isomalt Italian meringue Ketchup Kirsch liquor Ladyfingers Lamb Lard Laurel (bay) leaves Leeks Lemon Lemon custard Lemon juice Lemon zests Lime Lobster Madeira Malibu spirit Mandarine Mango Masa Mascarpone Mascarpone cream Meyer lemon Milk Milk chocolate Milk powder Mint Mousseline cream Mozzarella Mushrooms Neutral gel Nuoc mam fish stock Nutmeg Olive oil Olives Onions Orange juice Orange zests Oranges Palm sugar Paprika Parmesan cheese Parsley Passion fruit Pastis Pastry dough Pean nut Pear Pearl sugar Pectin NH Peeled tomatoes Peppers Pie crust Pine nuts Pineapple Pink pralines Pistachio paste Pistachios Poached eggs Pork Port wine Potato starch Potatoes Powdered anis Puff dough Puff pastry paring Pumpkin Rabbit Raisins Raspberries Raspberry jam Red onion Red wine Rhubarb Rice Rice vinegar Roasted bell peppers Rolling fondant Roquefort blue cheese Rosemary Rum Rye flour Sablée Dough Saffron Salmon Salted butter Salted cod Sausage Savoy sponge cake Sesame oil Sesame seeds Shallots Shortcrust Pastry Soy sauce Spinach leaves Split peas Strawberries Strawberry jam Sweet potatoes Sweetened condensed milk Swiss gruyère cheese Swiss meringue Syrup Tempered chocolate Thyme Tomato paste Tomatoes Tonka bean Tuna fish Turkey Turmeric Used vanilla pods Vanilla Vanilla sugar Vegetable shortening (crisco) Vegetable stock Velvet spray Wafer paper Walnuts Whipping cream Whiskey White chocolate White wine Whole flour Worcestershire sauce Yeast Yoghurt